Scale

4 beef cheeks, cut into large pieces

1 roughly chopped medium onion

1 roughly chopped carrot

5 cloves

1 stick cinnamon

2 star anise

2–4 springs of thyme

2 tbspn olive oil

24 oz porter or dark beer (700ml)

24 oz beef stock (700ml)

1 cup good quality stone ground grits

3 cups water

1 cup cream

1/2 cup sorghum syrup (see note 1)

1/2 cup cider or cane vinegar

salt & pepper to taste

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Preheat oven to 300f/150c
In a large heavy based pot (I use an enamelled cast iron pot), heat the olive oil. Season beef cheek pieces with salt & pepper, then brown them on both sides. Remove from pan once done.
Add the onion and carrot to the pan, trying to scrape up all the brown pieces left on the bottom from the cheeks.
Once onion has softened, add beef back in, plus beer, stock, thyme, anise, cloves and cinnamon stick. Sprinkle with a little more salt.
Bring to boil then place in oven for 4-5 hours until meat is fall apart tender.
When cheeks are nearly ready, prepare grits by bringing water and cream to a gentle boil. Add in grits, whisking constantly until thick and tender. Salt to taste.
In a small pan, combine cider vinegar and sorghum syrup. Stir and allow to reduce slightly.
To serve, spoon grits onto a plate, and top with the beef cheeks. Drizzle the sorghum syrup on top and enjoy.

Note 1: Sorghum syrup can also be substituted with molasses.